Description
Moist, sweet-tart rhubarb cake topped with silky, warm butter sauce. Perfect for brunch, dessert, or cozy family gatherings.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups chopped fresh rhubarb
Butter Sauce:
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Fold in dry ingredients.
- Gently fold in chopped rhubarb and pour into pan. Bake 35–40 minutes until a toothpick comes out clean.
- Melt butter in a saucepan, add brown sugar and cream, stir until smooth. Add vanilla and drizzle over warm cake. Serve immediately or store as desired.
Notes
- Optional add-ins: chopped nuts, rolled oats, or citrus zest. Cake keeps 2 days at room temperature, 5 days refrigerated, or can be frozen for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 8